Process of brewing soy.



No. 825,500. PATENTED JULY 10, 1906. T. SUZUKI.

PRGESS F BREWING SOY.

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No. 825,500. IPATENTED JULY 10, 1906. T. SUZUKI. PRGESS OP BREWING SOY.

APPLIOATIOH FILED JULY, 1904.

2 SHEETS-SHEET 2K 1 UNITED STATES ruiTEvT OFFICE.

TOZABURO SUZUKI, GF SUN-AMURAQ, JAPAN.

PROCES BREWING SOY.

To alt `cultore t may concern;

Be it known that I, Toznnono SUZUKI, a subject of the Emperor of Japan, residing at Sunamura, Prefecture of Tokyo, Empire of Japan, have vinvented certain new and useful Improvements in Processes for Brewing Soy, of -Which the following is a specification.

Attempts have been made recently to brew soy in a shorter time and easier way than in 1 o the process hitherto in 1rogue. In some cases f the plan adopted was to raise the temperature of the entire brewing-room but this was' not a success on account of constant liuotuations in temperature caused by the entry andg 'exit of operators and employees." In other cases steam-heated coils were run through the mash-tanks' but this was also a aihn'eg for the reason that while the mash in direct j contact with the coils was heated to excess it was impossible to give moderate, equal, and uniform temperature to vthe entire contentsY of the tank. Y

. In my invention I prepare the mash originelly with a less amount of salt than hereto z5 fore has been the custom and subiect it to slow andnninterrupted? stirring in tanks or 'i bushels of barley an "5.13 bushels of soy-Y beans, to which is added salt water repared by'ad about 2.05 to`3.6 bushe s of dissolved sa t to about 63.52 im erial Vgallonsio boiling water the quantity o salt being onethrd to one-half less than in mash prepared in the usual way. The mash thusprepared is put in suitable Ytanks and subjected to core,

'stant and slow stirring, the tanksA being'exhr 5o posed to. moderate heat from dutside the tanks, shielded from fluctuations, 'sopas to keep the contents of the tanks constantly at a temperature of about 18 to 30 centigrade.

Thel'tanks are sometimes closed by a cover and supplied with pasteurized air; Strrers in the tank slowly and constantly tlm; the

Specitleation of Application lsd July 5t 19M. Serial No. 55,382.

tem erature until the fermentation is thori The soy-yeast is pre Vered nui'iith about 5.10.

Leners Patent resented July 1o, 1906.

mash up from the bottom and pourit over the surface, which is gradually carried to the bottom and then again to the to Iii-this manner ereg' particleof the mas is equally and unifor y exposed to the air, and the fermentation is rapid, thorough, and effectin a short time, owngto the abundant supplyv of oxygen. The maturing is attended with a sudden fall of temperature inthe mash,indiL catedby thermometers connected with the tenias.l Inorder to re ulate at pieasure the quality of the soy and ierelative proportion of salt in it, salt Water made by dissolving 1.5 to three bushels of salt in eight to sixteen imperial gallons of boiling Water and cooled soitabie uantities and stirring is kept up for several ays until the brew is completed. Then the mash is drawn oil", leaving however; a moderate supply to he mixed with vsmioeeding char e. Y

.In the process u'therto in vogue only sudden and violent stirring is given to the mash for a minutes at a time, naturally resulting in un-V equal fermentation even in moderate temperature, often leaving one part nferment ed whileotlier arts are already fermented. The surface is` eftinfected with germs, and las these tend to putrefaction the action of salt for antiseptic urposes; but such excesof organiomatters contained in the I nash. In thejpresent invention the' fermentatlon is stirredslovvly, and germs are prevented fro f infecting its surface, and since a large part of the sait isV mixed with the mashafter it is matured the antifermentation action of the salt is minimized, so that maturity is not only reached in an extraordinary short time but almost all organic'substancesare reduce sible uantity of so from a 'ven charge.

VInt.edrawings, e 1 isalo sectional eeyation of apparatus for out Y the process,- the "tank-corners, however,

Aeerrer-iis 'not sectioned a Y View, partly broken away of the central tank stirrers Within.

3 is a top plan reinoyed 'to expose the 5A represents a cl 'i il i heat-chamber fermentation is prevented. For this reason it is necessary to mix in a large amount of sive addition of sa t prevents the dissolution not unequal, as the mash is continual y ive, the mash being completely matured Withis xjom'txme to time mixed in the mash in roo4 to asoluble state, producing the largest pos-fV ngitudiual i A v l ,5ms Y beingl uliseotioned.-

2 ,is` a transverse 'sectional q'elevatlon, exeipt that the tank aliilg'with the cover: i

IOD-

lthick masonry walls Ai rays therein.

and which is kept at a practically constant temperature of 20 to 30 centigrade b suitable means-f|or exam le, by steam,lr1ot water, or heated air intro uced through the convoluted pipe a,

provided with regulating-valve a in the dis charge branch, the receiving branch in case steam is used connectin with steam-trap a,2 outside the chamber. ventilation port or ports B, closed by door B, is cut through the wall of the chamber, through which cool air may be admitted into the room if `thermometer b, connected with said chamber, shows it to be necessary or if the heating period has assed.

The cylindrical tanks C, having openings c at the top, which are advisably fitted with removable covers C',

are laid horizontally in the mason-work above the heating-chamber parallel with each other where there are more than one and so as to expose practically all of the body holding the charge lto the heat- The intervals between the tanks are lled in with concrete or mason- Work D, laid in metal troughs d, supported u on columns D', as shown. -Centrally t ough each tank asses a stirrerlshaft E, which is provided. with stirrer-arms E', preferably curved forward in the direction of rotation, and each pair connected by spaced slats e, so as to form a series of sets of stirrer-l wings separated from eachother by short intervals and the wings of one set lagging behind those of the next adjacent set. Owing to the arrangement and construction of these Wings, the mash is scooped u from the bottom and delivered upon the sur ace, while a continuous flow is caused from one end of the tank-'to the other and back again, resulting in a thorough exposure of every particle to the oxygen of the air. The stirrer-shafts are revolved slowly b means of Worm-shaft F and worm-wheels l', arranged alongside and to the exterior of one lateral of the heatin chamber. Thermometers f are provided, entering the tanks in any convenient wa as, for instance, through the covers-so t at the tem erature ma be taken, and a nipple f may a so be provided', whereby asteurized air may be introduced' into the c osed tank. The covers being removable may be taken off in dry weather, but replaced in wet weather or Whenever it is desired to introduce pasteurized air. The base of each tank is provided with a draw-off pipe G, having stop-cock g, which may be manipulated by stem g and hand-wheel G at the exterior of the heatingchamber.

The apparatus herein described is l made the subject of an independent application filed concurrently herewith, Serial 215,381 and no claim is made to it herein.

Having thus described my improved process and suitable 4means for carrying it out, what I claim, anddesire to secure by Letters Patent, isk l The improvement in the art of manufacturing soy, consisting. in initially mixin in proportions of ap roximately 5.10 bus els of barley `5.13 bus els of soy-beans, addi about 2.05 to 3.6 bushels of salt dissolved in 63.52 imperial gallons of boiling Water, slowly and continuously stirrin under a substantially constant heat until matured, then adding further saline solution and con` tinuing the stirrin for several days.

In testimony whereof I aix my signature in presence of two witneseses.

ToZABURo sUZUKL Witnesses R. S. MILLER, U. IsHrwARA. 

